Meatless Mondays: Mexican Stuffed Peppers
I love me some stuffed peppas and I don't make them often enough.
My favorite being Neapolitan style, with fresh breadcrumbs, capers and raisins. What else did you expect?
These delicious peppers were a happy accident. I had a lot of leftover white rice, so instead of throwing out the rice (no wasting food), I mixed them up with some pantry items to make a delicious, healthy vegetarian and very kid friendly meal.
These were terrific, I hope you try them.
Mexican Style Stuffed Peppers:
4 red bell peppers, tops cut off and inside ribs and seeds removed
2 cups of cooked rice (make extra rice the night before so you have leftovers!)
1 small can of Fire Roasted tomatoes w/ chilis
1 small can of black beans, rinsed & drained
handful of chopped cilantro or parsley
1 small onion, diced
2 cloves garlic, chopped
1 tsp cumin
salt & pepper
2-3 cups of Mexican blend cheese (cheddar & Monterey Jack)
In a small skillet heat some olive oil and saute the onion and garlic with the cumin and cook until soft, about 4 minutes. Set aside.
In a large bowl, combine the rice, tomatoes, beans and the cooked onion mixture and herbs. Season with salt & pepper (you can add hot pepper flakes if you like a little heat).
Add the grated cheese and combine. This will be the stuffing.
Spoon the rice mixture into the hollowed out red peppers and pack them tightly. Stand peppers upright in a baking dish.
Bake in a 375F oven for 40-50 minutes, until the peppers are blistering.
Cut in half and let cool a few minutes before diving in.